Blueberry White Chocolate Tart (Print Version)
# Ingredients:
→ Shell Base
01 -
1 cup plain flour
02 -
1/2 cup icing sugar
03 -
1 pinch salt
04 -
9 tablespoons chilled butter
05 -
2 egg yolks
06 -
1/2 teaspoon vanilla essence
→ Berry Filling
07 -
1/2 cup fresh blueberries (roughly 25-30)
08 -
6 tablespoons thickened cream
09 -
12 tablespoons white chocolate morsels
# Instructions:
01 -
Mix flour, icing sugar, and salt in a spacious bowl. Dice cold butter into small chunks and work into the dry mix with a pastry tool until it looks like rough sand. Stir in egg yolks and vanilla just enough to bring everything together.
02 -
Form the mix into a ball, slice it in half, and cover each piece with plastic wrap. Let it sit in the fridge for at least an hour.
03 -
Flatten each dough chunk to 1/4 inch thick, cutting again if needed. Gently press dough into tart molds, making sure it covers the sides well. Cut off extra dough and poke holes in the bottom with a fork. Cool the shaped shells for 15 minutes.
04 -
Warm oven to 375°F. Cover chilled shells with foil and baking beads. Bake for 10 minutes, take off the beads and foil, then cook 5 more minutes till they turn golden. Let them cool fully.
05 -
Crush the blueberries in a pot. Pour in cream and warm on low heat, keep crushing berries till the mix turns purple, about 10 minutes. Take it off the heat when you see bubbles.
06 -
Pour the hot berry mix through a strainer onto white chocolate pieces, stirring until smooth. Allow to cool down to room temp.
07 -
Pour the cooled filling into the baked shells. Stick them in the freezer for at least 3 hours or leave overnight until solid.
# Notes:
01 -
You can make the shells in advance and keep them in a sealed container.
02 -
Always pick fresh blueberries for the best taste and color.